Wipe the surface of the kelp with a damp towel and put in an equal amount of water for 4 hours. At the same time, put the wakame in another container to soak the water.
Pour the kelp together with water into the pot, boil it on medium heat, remove the kelp, add the wood fish flower, and cook slowly. (It is recommended not to cook for a long time, it will increase the taste of kelp and cover the taste of other ingredients)
After the water boils again, use a spoon to remove the foam. After the wood fish flower sinks into the bottom of the pot, pour out the broth and filter out the wood fish flower. (The wooden fish flower should not be soaked for too long, it will make the soup thicken the taste of the wooden fish flower)
Pour the filtered broth into the pot and put in the tender tender tofu. Add the flavor after the water is boiled. Stir well and turn off the heat. Finally, add the wakame to the dish (the wakame does not need to be cooked, also You can put the wakame in the bowl of the soup and pour it directly into the soup.